Coconut Chai Traybake Recipes

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COCONUT CHAI RECIPE BY TASTY



Coconut Chai Recipe by Tasty image

Here's what you need: coconut milk, water, sugar, chai tea, cinnamon stick, dark rum

Provided by Matthew Cullum

Categories     Drinks

Yield 2 servings

Number Of Ingredients 6

13.5 fl oz coconut milk, 1 tin
1 ⅔ cups water
2 tablespoons sugar
2 bags chai tea
1 cinnamon stick
2 shots dark rum

Steps:

  • Add the coconut milk, water, and sugar to a pot. Stir, and bring to boil.
  • Turn down the heat and add the chai tea bags and cinnamon stick. Steep for 5 minutes at a low heat.
  • Add two shots of rum and simmer for a further 2-3 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 15 grams, Fat 42 grams, Fiber 0 grams, Protein 4 grams, Sugar 9 grams

COCONUT CHAI TRAYBAKE



Coconut chai traybake image

This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa

Provided by Cassie Best

Categories     Dessert, Treat

Time 55m

Yield Cuts into 15 squares

Number Of Ingredients 17

100ml vegetable oil , plus a little for greasing
300ml coconut milk (not low-fat) - if the cream has separated in the can, give it a good mix before measuring
4 large eggs
2 tsp vanilla extract
280g light brown soft sugar
250g self-raising flour
75g desiccated coconut
1 tsp ground ginger
1 tsp ground cinnamon
¼ nutmeg , finely grated
¼ tsp ground cloves
10 cardamom pods , seeds removed and crushed using a pestle and mortar
4 tbsp ginger syrup
3-4 tbsp coconut milk
140g icing sugar
2 balls stem ginger , finely chopped
chopped pistachios and coconut flakes (optional)

Steps:

  • Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
  • In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
  • Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
  • To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 340 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

COCONUT CHAI



Coconut Chai image

I love a good chai, but had yet to run across anything like this version which looked too good not to share. Adapted from Kimmie at beyonddiet.com.

Provided by Sandi From CA

Categories     Beverages

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 quarts water
2 cinnamon sticks
8 -10 cardamom pods
8 -10 whole cloves
6 -8 peppercorns
3 tablespoons loose leaf black tea (or 3 tea bags)
1 (14 ounce) can coconut milk
1/4 cup coconut palm sugar
1 vanilla bean, seeds extracted and reserved

Steps:

  • In a large pot bring 2 quarts of water to a boil over high heat.
  • While the water is heating, take the cinnamon sticks, cardamom pods and cloves and roughly grind or chop them. Use a coffee grinder designated for spices for a couple of pulses.
  • Add the spices to the boiling water, along with the peppercorns and simmer for 10 minutes.
  • In the meantime pour the coconut milk, coconut sugar and vanilla bean and seeds into a small saucepan simmering over medium-low heat, stirring occasionally, until the sugar has melted. Do not let the mixture boil. Remove the vanilla bean pod.
  • After ten minutes remove the water from heat and add the tea. Let sit for 4-8 minutes (depending on how strong you like your tea) and strain out the tea into a pitcher. Add in the coconut milk mixture and serve.
  • TIPS: for a stronger chai, grind the spices finer and for a mild chai leave the spices whole. To extract the beans from a vanilla pod, take a sharp paring knife and run it down the center of the pod to open up the bean. Scrape the bean with the knife and add the beans to the coconut milk. If you can't have caffeine then substitute a rooibus tea for the black tea.

Nutrition Facts : Calories 216.1, Fat 8.9, SaturatedFat 8.1, Sodium 30.9, Carbohydrate 35.2, Fiber 0.8, Sugar 33, Protein 0.7

CHAI COCONUT TEA



Chai Coconut Tea image

Provided by Food Network

Categories     beverage

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tea bags black tea
2 tablespoons coconut chips
2 tablespoons ginger flakes
8 cloves
5 green cardamom pods
1 cinnamon stick, roughly chopped
1/2 leftover, empty vanilla bean, finely chopped

Steps:

  • Open the tea bags and pour the tea into a small bowl. Add the coconut chips, ginger flakes, cloves, cardamom, cinnamon and vanilla and toss together.
  • To use, steep 1 tablespoon of the mixture in boiling water and enjoy.

HOMEMADE COCONUT CHAI TEA LATTE



Homemade Coconut Chai Tea Latte image

Provided by Bobby Flay

Categories     beverage

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon black peppercorns
8 cardamom pods
8 whole cloves
2 cinnamon sticks, plus more for garnish
2-inch piece fresh ginger, thinly sliced, optional
6 black tea bags
1 cup whole or 2-percent milk
1 cup unsweetened regular or low fat coconut milk
2 tablespoons to 1/4 cup loosely packed light brown muscovado sugar

Steps:

  • Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes.
  • Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks.

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